Broccoli Tosses With Vermicelli

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Broccoli Tosses With Vermicelli

 

2 cs. fresh broccoli florets

5 ozs. vermicelli or angel hair pasta

3 cs. vegetable stock

2 cloves garlic, finely minced

1 tbsps. olive oil

pinch of crushed red pepper flakes

1/2 c. grated asagio cheese

salt and pepper to taste

 

Place 1 c. vegetable stock in a medium saucepan and add broccoli florets. Steam

over medium-high heat until florets are just tender.  Remove from stock with a

slotted spoon or spider.  Add remaining two cups of stock to the stock in the

pan and bring up to a boil.

Break vermicelli into 2 inch pieces and add to boiling stock.  Cook for 7 to 8

minutes until al dente.

While pasta cooks, toss broccoli with garlic, olive oil, red pepper flakes, salt

and pepper.  Drain pasta and add to broccoli and toss well.  Add most of the

grated cheese and toss.  Sprinkle with remaining cheese and serve immediately

with a hunk of crusty bread.

Serves 2.

 

 

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